Noodle Okonomiyaki with bacon
|
A delicious twist on a Japanese classic—this Trident Noodle Okonomiyaki is crispy, savoury, and packed with flavour. Ready in under 30 minutes! |
Ingredients
Method
Ingredients
- 1/2 cup self-raising flour
- 6 free range eggs
- 1 tbsp premium soy sauce
- 200g Trident Thin Style Egg Noodles (or any other Trident Wet Noodle)
- 3 rashers Farmland Streaky Bacon
- 2 cups cabbage, shredded
- A handful bean sprouts
- A handful Spring onions, sliced thinly
- Oil, to fry
- Trident Sweet Chilli Sauce
- Kewpie mayo
- Toasted sesame seeds
- Extra spring onion
Method
- Fry bacon until crispy. Leave to rest on a paper towel and coarsely chop.
- In a large bowl, combine flour, eggs and soy sauce. Mix until smooth.
- Add noodles, chopped bacon, cabbage, bean sprouts and Spring onions and combine until all ingredients are well coated in batter.
- Heat some oil in a frying pan over medium-high heat.
- Add a 1/4 of the pancake mixture to the pan and flatten until 1.5cm high. Cook for 4 minutes or until golden. When the pancake is set enough to flip, turn it upside down and cook a further 3 minutes or until cooked through.
- Repeat until all pancakes are ready.
- Drizzle with sweet chilli sauce and mayo, sprinkle with sesame seeds. Enjoy warm.
